Tortellini Soup
Serve with a crusty roll.

Yield: 4

1 tablespoon olive oil
1/2 cup minced onion
1 clove garlic, minced
4 to 6 cups low sodium chicken broth
1 - 14 ounce can petite diced tomatoes, smashed a little
1 - 9 ounce package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh spinach, chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of grated Parmesan.

Per Serving: 351 Calories; 9g Fat (22.0% calories from fat); 3g Saturated Fat; 32g Protein; 38g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 1512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.

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